Cashew Free Homemade Chicken Bone Broth

Total time4 hr 30 min

Prep time15 min

Cook time3 hr 45 min

4.5

(12)

Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that makes your whole house smell incredible. It starts with a quick blanching step to remove impurities, so the finished liquid comes out clear and clean rather than murky — a small extra effort that makes a big difference. A splash of apple cider vinegar draws minerals from the bones during a 20-minute rest before the heat even goes on, which is one of those quiet little techniques that separates a truly nourishing broth from a watery one. Aromatics like fresh thyme, parsley, bay leaves, garlic, and optional ginger layer in warmth and complexity without any fuss. For anyone navigating tree nut allergies, store-bought broths and stocks can carry unexpected cross-contact risks from shared production lines, so making your own from scratch is genuinely the safest and most satisfying route. After a long, lazy simmer and a pass through a fine-mesh strainer, you're left with a slightly viscous, golden broth that's ready to sip straight from a mug, use as a soup base, or freeze in portions for whenever you need it.

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Ingredients

8 servings

3 lb chicken bones and carcasses (backs, necks, wings, or a mix)
2 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium yellow onion, quartered
6 cloves garlic, smashed
2 tbsp apple cider vinegar
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
1 tsp fine sea salt
10–12 cups cold water, or enough to cover by 1 inch
1 tbsp fresh ginger, thinly sliced (optional)

Instructions

1
Place the chicken bones in the stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water, discarding the blanching liquid. Wipe out the pot. This step removes impurities that would cloud the finished broth.
2
Return the rinsed bones to the clean pot. Add the carrots, celery, onion, garlic, apple cider vinegar, thyme, parsley, bay leaves, salt, and ginger (if using). Pour in enough cold water to cover everything by about 1 inch (10–12 cups). Let the pot sit, uncovered, for 20 minutes — the vinegar begins drawing minerals from the bones during this rest.

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